This classic steak with a creamy brandy-spiked pepper sauce is a great one-skillet dish. Slideshow: One-Pan Meals 

Clint Simonson
August 2013

Gallery

© Fredrika Stjärne

Recipe Summary

active:
30 mins
total:
1 hr 15 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season the steaks with salt and black peppercorns and let stand for 45 minutes.

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  • In a cast-iron skillet, melt 2 tablespoons of the butter in the oil. Working in batches, cook the steaks over moderately high heat, turning once, until medium-rare, 7 minutes per batch; transfer to a board and let rest.

  • Pour off all but 2 tablespoons of fat from the skillet. Add the shallots and cook over moderate heat, stirring, until softened, 2 minutes. Add the brandy and cook until most of the liquid has evaporated. Add the stock and cook, scraping up any browned bits, until slightly reduced, 3 minutes. Stir in the heavy cream and simmer until slightly thickened, 1 minute. Remove from the heat and stir in the remaining 2 tablespoons of butter. Season the sauce with salt.

  • Slice the steak and transfer to plates or a platter. Spoon the sauce on top and serve.

Suggested Pairing

Peppery, berry-dense Chilean Syrah.